Head Chef

Job Summary: The Head Chef is responsible for overseeing all culinary operations within the hotel, including menu development, food preparation, and kitchen management. This role involves creating exceptional dining experiences that align with the hotel’s luxury standards, leading and motivating the culinary team, and ensuring the highest quality of food and service.

Key Responsibilities:

1. Culinary Leadership:

   • Lead, manage, and inspire a team of chefs and kitchen staff, fostering a collaborative and creative work environment.
   • Oversee daily kitchen operations, ensuring efficiency and adherence to quality standards.
   • Develop and implement innovative menus and seasonal offerings that reflect the hotel’s luxury brand and cater to diverse guest preferences.

2. Food Quality and Presentation:

   • Ensure all dishes are prepared and presented to the highest standards of taste, presentation, and consistency.
   • Conduct regular quality checks on food and ingredients, ensuring freshness and adherence to food safety regulations.
   • Stay updated with culinary trends and incorporate new techniques and ideas into the menu.

3. Kitchen Management:

   • Manage kitchen inventory, including ordering, receiving, and storing ingredients and supplies.
   • Implement and oversee effective systems for inventory control, cost management, and waste reduction.
   • Ensure compliance with health, safety, and sanitation standards, including proper handling of equipment and cleaning procedures.

4. Staff Training and Development:

   • Recruit, train, and mentor kitchen staff, providing guidance on techniques, presentation, and service standards.
   • Conduct performance evaluations, set goals, and provide constructive feedback to team members.
   • Promote a culture of continuous learning and professional development within the kitchen team.

5. Guest Experience:

   • Collaborate with the Food and Beverage team to create memorable dining experiences and special events.
   • Address and resolve any guest complaints or issues related to food quality or service promptly and professionally.
   • Ensure a high level of guest satisfaction by tailoring menus and services to meet specific preferences and dietary requirements.

6. Financial Management:

   • Develop and manage kitchen budgets, including labor costs, food costs, and other operational expenses.
   • Monitor and control costs through effective purchasing, portion control, and inventory management.
   • Analyze financial performance and make recommendations for improvements to enhance profitability.

7. Collaboration and Innovation:

   • Work closely with the Food and Beverage team, including the Executive Chef and restaurant managers, to align culinary offerings with overall hotel objectives.
   • Participate in menu tastings, special events, and promotional activities to enhance the hotel’s culinary reputation.
   • Foster relationships with local suppliers and farmers to source high-quality, sustainable ingredients.

Qualifications:

• Education: Culinary degree or diploma from an accredited institution preferred.
• Experience: Minimum of 5-7 years of experience in a senior culinary role within a luxury or fine dining environment.
• Skills:
  • Expertise in various cooking techniques, cuisines, and kitchen management.
  • Strong leadership and team management abilities.
  • Excellent organizational and multitasking skills.
  • Creative flair with a keen eye for detail in food presentation.
  • Proficiency in food safety regulations and kitchen equipment.

Personal Attributes:

• Passionate about culinary arts and delivering exceptional dining experiences.
• Strong problem-solving and decision-making skills.
• Ability to work under pressure and in a fast-paced environment.
• Excellent communication and interpersonal skills.

CPERM22